1.020 instead of 1.016

[Chefjp]

Hello, I brewed a IPA the other day, the OG was 1.064, its been 11 days and the gravity is now 1.020, according to beersmith it should go down to 1.016. I used WLP 002. do youthink its going to go down and did it stoped there?

thanks

 

[Yooper]

Hello, I brewed a IPA the other day, the OG was 1.064, its been 11 days and the gravity is now 1.020, according to beersmith it should go down to 1.016. I used WLP 002. do youthink its going to go down and did it stoped there?

thanks

It may not. I've had many extract batches stop at 1.020 and not budge. If it was an all-grain batch, it could be due to a high mash temperature. It's also possible that not enough yeast was pitched (a big enough starter, or at least two packages of liquid yeast) If it's still at 1.020 in a few days, I'd call it done.

 

[ludomonster]

If it's an extract batch, you may have used old liquid extract, may have scorched the extract, or may have boiled the extract to a darker color. When using liquid extract, only use fresh extract. Add it to the boil at or near the end and remove the heat source.

 

[TheZymurgist]

If it's an extract batch, you may have used old liquid extract, may have scorched the extract, or may have boiled the extract to a darker color. When using liquid extract, only use fresh extract. Add it to the boil at or near the end and remove the heat source.

What does color have to do with final gravity?

Chef, take multiple readings over the course of a few days. If the gravity doesn't change, I'd say it's safe to assume it's done. You're probably better off leaving it for another week or so, even if it is done. Give the yeast a chance to clean up any possible off flavors that could be lingering.

 

[Chefjp]

What does color have to do with final gravity?

Chef, take multiple readings over the course of a few days. If the gravity doesn't change, I'd say it's safe to assume it's done. You're probably better off leaving it for another week or so, even if it is done. Give the yeast a chance to clean up any possible off flavors that could be lingering.

it was an all grain batch, Ill give it another week to see what happens, thanks

 

[inhousebrew]

Yeah, more details needed. Extract or all grain? If all grain what mash temp and how much crystal malt? How much yeast did you pitch? How old was said yeast? What temp did it ferment at?

All that said, you could try rousing the yeast by swirling your carboy a few times a day (not splashing!) and moving it to a warmer environment. Other than that I wouldn't repitch new yeast just to try and shave off a few points that you may or may not be able to do.

 

[inhousebrew]

What does color have to do with final gravity?

I've read that dark malt extract is less fermentable than the light stuff but if you've scorched it on accident to make it darker I doubt that has an affect on fermentability.

 

[tgmartin000]

Yeah, more details needed. Extract or all grain? If all grain what mash temp and how much crystal malt? How much yeast did you pitch? How old was said yeast? What temp did it ferment at?

All that said, you could try rousing the yeast by swirling your carboy a few times a day (not splashing!) and moving it to a warmer environment. Other than that I wouldn't repitch new yeast just to try and shave off a few points that you may or may not be able to do.

Agreed. Warm it up a few degrees and rock the fermentor to get the yeast back up. Usually about day 5 I start to rock my fermentor a few times a day, as well as taking it out of my swamp cooler. Seems to help clean the beer and finish it off.